Buttermilk Fried Chicken Recipe

If you’re searching for the ultimate comfort food, Buttermilk Fried Chicken is that irresistible, golden-crusted recipe you’ve been craving. Juicy chicken soaks in a spiced buttermilk bath, is coated in a perfectly seasoned flour mix, and then fried up crisp with a crunch you can hear from across the kitchen. Every bite bursts with savory, tangy flavor and a touch of heat—this dish is as fun to make as it is to serve, and it’s guaranteed to steal the spotlight at any gathering.

Ingredients You’ll Need

The magic of Buttermilk Fried Chicken comes from a handful of simple, thoughtful ingredients—each one playing a key role. From the tenderness of the chicken to the warmth of smoked paprika, here’s what you’ll need and why it matters.

• Chicken (2 1/2 pounds): Use a mix of breasts, thighs, or tenders for juicy, flavorful bites throughout.
• Onion (1 large, cut into chunks): Fresh onion gives the marinade a sweet, subtle depth.
• Garlic (3 cloves, peeled): Rounds out the brine with aromatic punch.
• Hot Sauce (2 tbsp): Adds gentle heat and helps the flavors shine without overwhelming.
• Garlic Salt (2 tsp + 2 tsp): Included in both marinade and coating to ensure every layer is seasoned.
• Smoked Paprika (1 tsp + 1 tsp): Bring a slightly smoky warmth to the chicken and the crispy coating.
• Poultry Seasoning (1 tsp): A blend of herbs made to complement chicken’s natural flavor.
• Buttermilk (2 cups): The real secret—it tenderizes and adds tang for iconic Southern flavor.
• Eggs (3 large): Help both the marinade and crust stick for extra crunch.
• All Purpose Flour (2 1/2 cups): The must-have for a crisp, even coating.
• Corn Starch (1/4 cup): Key to airy, ultra-crunchy texture—don’t skip it!
• Baking Powder (1 tbsp): Brings just a hint of lift so your crust never feels heavy.
• Garlic Powder (1 tsp): Blends seamlessly into the breading for that extra depth.
• Onion Powder (1 tsp): A double hit of onion flavor makes this fried chicken sing.
• Oregano (1/2 tsp): Adds a subtle herbal note to perk up the crust.
• Thyme (1/2 tsp): Earthy and fragrant, thyme rounds out the flavor lineup.
• Sazon (1 packet): For a golden color and slightly peppery kick.
• Vegetable Oil (4-5 cups): For deep frying—pick a neutral oil with a high smoke point for best results.

How to Make Buttermilk Fried Chicken

Step 1: Blend the Marinade

Start by adding the onion, garlic, hot sauce, garlic salt, smoked paprika, and poultry seasoning into a food processor. Give them a good blitz until they form a smooth, fragrant paste. This powerful mixture infuses the chicken with savory and spicy flavors that lay the foundation for every crispy bite of Buttermilk Fried Chicken.

Step 2: Brine the Chicken

Toss your chicken pieces in a large bowl and thoroughly coat them with the freshly blended marinade. Pour in the buttermilk—make sure every piece is completely submerged. Cover and let it soak in the refrigerator for at least 2 hours, but if you can, leave it overnight. The longer it brines, the juicier and more flavorful your chicken will be.

Step 3: Prep the Chicken for Coating

Once brined, remove the chicken from the buttermilk marinade (but do keep that flavorful liquid for the next steps). Pat the chicken dry with paper towels to help the coating adhere—especially important for maximizing that signature crunch of Buttermilk Fried Chicken.

Step 4: Make the Seasoned Flour Coating

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, remaining garlic salt, garlic powder, smoked paprika, onion powder, oregano, thyme, and Sazon. This blend is your ticket to an aromatic, crispy, and beautifully seasoned fried crust.

Step 5: Prepare the Buttermilk-Egg Dip

Take your reserved buttermilk marinade and whisk in the eggs until well combined. This “glue” makes sure every bit of flour and spice sticks firmly to the chicken, helping it form that gorgeous, crunchy shell.

Step 6: Double Dredge the Chicken

Working with one piece at a time, coat each chicken piece in the seasoned flour, then dip into the buttermilk-egg mixture, and finally dredge again in the flour until every nook and cranny is well covered. This double-dipping method is what gives Buttermilk Fried Chicken its famously crunchy coating. Let the dredged chicken rest on a wire rack while you heat the oil—this step helps the coating set and prevents it from falling off during frying.

Step 7: Heat the Oil

Pour vegetable oil into a deep skillet or large heavy-bottomed pot—about 4 to 5 inches deep. Heat over medium until the temperature reaches between 340 and 360 degrees Fahrenheit. A thermometer helps, but you can also test with a little piece of bread; if it bubbles and sizzles steadily, the oil’s ready for frying!

Step 8: Fry Until Crisp and Golden

Fry the chicken in batches (2 to 3 pieces at a time) to avoid crowding. Cook each piece until it’s deeply golden brown and the crust is audibly crisp—about 8 to 10 minutes, depending on the size. Be sure the internal temperature reaches 165 degrees Fahrenheit to guarantee the juiciest, safest results.

Step 9: Rest and Serve

Lift the fried chicken out with tongs and rest on a cooling rack or plate lined with paper towels. This keeps your Buttermilk Fried Chicken crispy while any excess oil drains away. Finish with a sprinkle of flaky sea salt and prepare yourself for compliments galore!

How to Serve Buttermilk Fried Chicken

Garnishes

A sprinkle of flaky sea salt, fresh chopped parsley, or a squeeze of lemon brightens every bite of Buttermilk Fried Chicken. For an extra kick, pair with your favorite dipping sauces—hot honey, ranch, or a spicy aioli add an irresistible twist.

Side Dishes

Serve your Buttermilk Fried Chicken alongside classic comfort dishes like creamy mashed potatoes, tangy coleslaw, or crisp cornbread. For a picnic, nothing beats pairing it with a chilled potato salad or pickled vegetables—you’ll have everyone reaching for seconds.

Creative Ways to Present

Buttermilk Fried Chicken isn’t just a showstopper on its own. Stack pieces on a wooden board for a rustic family platter, build towering fried chicken sandwiches with crunchy slaw and spicy mayo, or even serve drumsticks in lined baskets for a nostalgic, diner-style spread.

Make Ahead and Storage

Storing Leftovers

Leftover Buttermilk Fried Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Lining the bottom of the container with paper towel helps keep the crust crisp for round two!

Freezing

To freeze, let the cooked chicken cool completely, then wrap individual pieces in foil or wax paper before sealing in a freezer bag. It’ll keep well for up to 2 months. This way, you’ve got a homemade fried chicken fix whenever you want it.

Reheating

For best results, reheat leftover Buttermilk Fried Chicken in the oven at 375 degrees Fahrenheit until hot and crispy, about 15-20 minutes. Skip the microwave—your efforts deserve that proper crunch!

FAQs

Can I use boneless chicken for Buttermilk Fried Chicken?

Absolutely! Boneless tenders or breasts work wonderfully, and actually cook a bit faster. Just keep an eye on the frying time—boneless pieces will need a few minutes less than bone-in chicken.

What if I don’t have buttermilk?

No buttermilk? No problem! You can quickly make your own by whisking 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes, and you’ll have a tangy buttermilk substitute ready to go.

Is it possible to bake instead of fry?

While frying gives you the crispiest results, you can bake Buttermilk Fried Chicken by placing coated pieces on a wire rack over a baking sheet, spraying with oil, and baking at 425 degrees Fahrenheit until golden and cooked through, about 30–40 minutes.

Why double-dip the chicken in flour and buttermilk?

Double-dipping creates that gloriously thick, crunchy crust everyone loves. The extra layer not only locks in moisture but also gives every piece that signature Buttermilk Fried Chicken crackle.

How do I know when the chicken is done?

The best way to check is with a meat thermometer inserted into the thickest part of each piece. When it reads 165 degrees Fahrenheit, your Buttermilk Fried Chicken is perfectly cooked and deliciously juicy.

Final Thoughts

Nothing brings people together quite like a platter of homemade Buttermilk Fried Chicken. Every bite is brimming with comfort, flavor, and the kind of crunch that makes memories last. If you haven’t tried it yet, now’s the perfect time to invite family and friends over—because this classic never fails to impress!

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